Recipe - Fiery Shrimp Avocado And Pasta Salad

Salt
8 ounce Penne pasta
Three fourths pound Peeled and deveined shrimp
2 Green onions; roughly
chopped
2 Ribs celery; roughly chopped
One fourth cup Olive oil
3 tablespoon Lemon juice
One half teaspoon Dried thyme
Tabasco sauce
2 Ripe haas avocados

Bring a large pot of salted water to a boil for the penne. Before you boil
the pasta, set the shrimp in a strainer and dip them in boiling water to
cook them through, a few minutes. Drain, cool, pat dry and cut into
1/2inch pieces. Add the penne to the same boiling water and cook for about
8 to 10 minutes or until tender but still firm. In a food processor puree
the green onions, celery, oil, lemon juice, and thyme. Season to taste with
Tabasco sauce.

Drain pasta and rinse under cold water to cool thoroughly. Drain again and
pat dry.

Combine the pasta, shrimp and toss with the dressing. Right before serving,
peel, pit and dice the avocados and add them to the pasta. Toss gently and
adjust the seasoning.

Yield: 4 servings

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: MONDAY TO FRIDAY SHOW #MF6716 Posted to MCRecipe Digest V1 #727
by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997